Seared Salmon with Steamed Asparagus and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Brown Rice

Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

403kcal
Protein
41.5g
Fat
13.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a skillet over medium-high heat until it begins to shimmer.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 4

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.

  • 5

    Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.

  • 6

    Plate the salmon alongside the rice and asparagus, drizzling the entire dish with fresh lemon juice for a bright finishing touch.

Seared Salmon with Steamed Asparagus and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Brown Rice

Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

403kcal
Protein
41.5g
Fat
13.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a skillet over medium-high heat until it begins to shimmer.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 4

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.

  • 5

    Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.

  • 6

    Plate the salmon alongside the rice and asparagus, drizzling the entire dish with fresh lemon juice for a bright finishing touch.